Moroccan Lentil Stew

Name: Moroccan Lentil Stew
Prep time: 30 min
Cook time: 450 min
Total time: 480 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup dried lentils; 1 lb butternut squash; 10 small red potatoes; 1 onion; 4 garlic cloves; 2 can diced tomatoes (14 ounce); 1 tbsp curry powder; 1 tsp cumin; 0.5 tsp salt; 0.125 tsp white pepper; 0.125 tsp crushed red pepper flakes; 2 cup water; 2 tbsp lemon juice; 8 oz frozen cut green beans

A stew of lentils, butternut squash and red potatoes, seasoned with curry powder and cumin and slow-cooked.

8 hr · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 450 min · 480 min total
Difficulty: medium

1
Combine all ingredients except green beans in a 4-5 quart slow cooker. Cover and cook on low for 7-8 hours until lentils, squash, and potatoes are tender when tested with knife.
480 min
2
Increase heat to high setting. Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.
15 min
3
If you have a new, hotter cooking crockpot, cook on low for 6-8 hours until lentils and potatoes are tender.
480 min
4
If the recipe is 'mush' you cooked it too long. And always season food to taste. The crockpot mutes spices, so you may need to add more curry powder and cumin before you serve it.